Good Eats Roast Turkey

With thousands of five-star reviews, this has been the most popular recipe on FoodNetwork.com for years! Alton’s foolproof roast turkey recipe is sure to come in handy this Thanksgiving, or for any festive feast.

Guacamole

Alton’s secret tool for perfect guacamole is a potato masher. You get a chunky mash, instead of a puree or chopped up chunks. Cover the guacamole and let it sit at room temperature for an hour before serving, so all the flavors meld together.

French Toast

Luckily for nonmorning people, perfect French toast starts in the evening. First you can mix up the custard the night before so the flavors mature (and so you don’t have to do it in the morning). Also, leave your bread out on the counter overnight to dry up — dry bread soaks up more custard and stays sturdy while cooking.

Sugar Cookies

This versatile cookie dough is perfect for cut-out, decorated cookies. Alton uses powdered sugar instead of flour to dust his countertop before rolling these out — this cuts down on excess gluten, which could make your cookies tough.

Hot Spinach and Artichoke Dip

Alton follows a simple formula for great dips: a creamy base, plus a few main ingredients and three supporting seasonings. Following this method, Spinach and Artichoke Dip couldn’t be simpler. Serve it warm in a slow cooker for a crowd-pleasing party food.

Southern Biscuits

Alton makes classic Southern-style buttermilk biscuits, perfect for breakfasts or breadbaskets. Follow Alton’s lead and make sure to put these biscuits on your baking sheet shoulder to shoulder, just touching, to get a better rise. Then make a thumbprint in the center of each biscuit, so they rise evenly without domed tops.

Creme Brulee

Alton adds an extra dose of vanilla flavor to his creme brulee by using vanilla sugar. This is made by adding leftover, used and washed vanilla bean pods to your sugar container, where the sugar soaks up the aroma and flavor.

Buffalo Wings

Alton’s secret to perfect Buffalo wings is to double-cook them. He steams them first, to render out some of the fat without overcooking or drying them out. Then he cooks them in the oven at high heat to crisp up the skin.

Tres Leche Cake

The three milks in this cake are in the glaze: a mixture of evaporated milk, sweetened condensed milk and half-and-half. This glaze is poured over the baked cake and once it sinks in you're left with a moist, irresistible dessert.

Pumpkin Bread

Alton uses fresh pumpkin and toasted pumpkin seeds to make a fabulous fall treat. Simply use a box grater or the shredding disc on a food processor to shred up the fresh pumpkin before mixing it into the batter.

Cocoa Brownies

These rich and moist brownies are perfect for any occasion. Be careful not to beat them on too high of a speed or for too long, or you’ll end up with too much air in the batter and more of a cake than a brownie.

Skirt Steak

Skirt steak needs to cook quickly and without a lot of air so the meat gets a nice and crispy crust without overcooking. Lay steaks directly on cleaned charcoal and cook for just 1 minute on each side.